Sopa de Pata (Sopa de pata)

Name: Sopa de Pata
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4 servings
Cuisine: El Salvador
Ingredients: 1 kg cow's feet, cleaned and cut; 500 g beef tripe, cut; 2 ears corn, cut into pieces; 300 g yuca, 1 green plantain, 1 chayote; 100 g green beans, 1/4 cabbage; 2 tomatoes, 1 onion, 1 green pepper, coriander; salt, lime

Overview

Sopa de pata is a rich Salvadoran soup made with cow's feet and tripe. The feet are cooked slowly until they become soft and gelatinous, giving the broth a silky body. Corn on the cob, yuca, green plantain, chayote, green beans and cabbage are added along with tomatoes, onion, peppers and coriander. It is served with lime, chopped chilli and warm corn tortillas. The broth is rich and slightly sticky, and the vegetables make the soup very filling. Many people also add a spoonful of chilli sauce or chopped onion.

History

Sopa de pata is one of the classic weekend soups of El Salvador, sold in market comedores and roadside restaurants, especially on Sunday mornings. Similar cow's foot soups are found in Honduras and Nicaragua. Many Salvadorans eat it as a cure after a night out. It is also popular among Salvadoran communities living abroad, especially in the United States, where it is sold in Salvadoran restaurants.

Main ingredients

Cow's feet, tripe, corn on the cob, yuca, green plantain, chayote and cabbage. The soup is built on beef broth and is usually served hot. Diet: contains meat; usually gluten-free.

Explore: Tripe and offal soups · Cabbage soups · Corn soups

Recipe outline serves 4 · ~210 min

Ingredients

1 kg cow's feet, cleaned and cut
500 g beef tripe, cut
2 ears corn, cut into pieces
300 g yuca, 1 green plantain, 1 chayote
100 g green beans, 1/4 cabbage
2 tomatoes, 1 onion, 1 green pepper, coriander
salt, lime

Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.